Braised Wings

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You Need:

  • 7 to 8 Chicken Wings.
  • 2 finely chopped green chilies.
  • A bunch of chopped coriander.
  • A teaspoon of garlic paste.
  • Juice of two lemons.
  • Two tablespoons of Honey.
  • Salt and Pepper.

Heat oil till its shimmering. Add chicken wings. Sprinkle salt.

Now no matter how hard you try, there will be some moisture on these. If you like to spend time in clean up, let them cook on the high heat spluttering away for 5 mins. However, lazy bones like me can simply cover them with a lid and let them cook on high heat for 3-4 mins. This will help contain the splatter and the trade off is acceptable for most of us.

Stir well and keep alternating between high and medium heat till the chicken is almost cooked. The skin on the wings, kind of protects them from overcooking. So relax. They will still taste damn good and not become chewy. Move the wings to the side and in the oil collected at the base add the coriander, garlic paste and chilly. When the garlic’s raw smell is gone. Mix well. Add the lemon juice and honey.

Cook on high till its drying up. Sprinkle pepper to speed up the process.

Serve with a garnish of fresh coriander.

Roasted Chicken and Aubergine

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You Need:

  • A couple of pieces of chicken preferably with skin on.
  • A large aubergine, cut into large pieces.
  • A carrot. Skip this if you are into the Keto Diet.
  • A spring onion. The bulbs kept whole, the leaf chopped into 1 cm pieces.
  • Olive Oil.
  • Pepper and any dry seasoning powders or herbs.

Layer the baking dish with olive oil, aubergine, carrot, spring onions bulbs. Cover with the chopped spring onion leaves. Place chicken on top of this green bed.

Sprinkle salt, pepper and seasoning.

Preheated oven at 210 C. Roast at 210C for 20 mins. Then continue baking at 190C for 40 mins. Remove chicken from the pan. Mix vegetables and you will find there is a lot of water collected. Broil with only top heat set at a good 250C for about 5 mins or so.

Enjoy with a cucumber-pomegranate-greek yogurt salad.

Chicken & Zucchini in Lemon-Butter Sauce

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You Need:

  • One chicken breast with skin. Patted dry and seasoned with salt and pepper.
  • One Zucchini cut into thick rings.
  •  Juice of two lemons.
  • 20 grams of cold butter.
  • Olive oil.

To prepare the zucchini, use a spoon and pour a drop of olive oil on each ring. Spread it around. Stack rings on top of each other like a column. This will oil both sides in a clean way. Heat a non stick pan. Cook each side of the zucchini on low to medium heat for about 3 mins each.

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Heat olive oil till it starts to shimmer. Place chicken breast skin side down. Keep heat at medium and don’t even look at it for about 7 mins. Flip the breast and cook on all sides. Use a thermometer to check the progress. When the thickest part crosses 65C, add the butter and lemon juice to the pan. Mix then and coat the chicken with this sauce. After 3-4 mins, remove the chicken. It is more than cooked at 70C. If you cross 80C, then there is the risk of overcooking the tender breast and it will become chewy. Let the chicken rest for at least 8 mins before you slice it. This is VERY IMPORTANT.

Enjoy a super low carb and high protein lunch or dinner.

 

Baked Chicken Wings with Sesame-Honey sauce

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There are two parts to this dish. The Chicken wings and the sauce.

For the Chicken Wings, you need:

  • 8 Wings with skin.
  • 3 Teaspoons of rice flour.
  • 1 Teaspoon of red chilly powder.
  • A pinch of turmeric.
  • 1 Teaspoon of Garam Masala.
  • 1 Teaspoon of Garlic paste.
  • Salt to season.

Using a spoon in a round dish, coat all the ingredients around the chicken. Don’t use your hands. The spoon will give a much better coating. Rest the chicken wings for at least 15 mins before baking them.

Place in a grill rack over a tray. Wrapping the tray with foil, makes clean up easy. A chicken wing when cut up has three parts. The thinnest part should be on the tray. The other thicker pieces must be on the grill. This protects the thin parts from getting burnt. Bake at 190C for 35-45 minutes. At around halfway mark, rotate the wings for an even cook.

For the Sauce, you need the following ingredients. There are no measures because you can adjust as per your taste.

  • Sesame oil.
  • Spring Onions, the bulbs finely chopped and the leaves cut into rings.
  • Garlic cloves
  • Honey
  • Pepper
  • Salt.
  • Ginger.

In a little vegetable oil, saute the chopped spring onion bulbs and garlic. Overcook them too the point of almost browning is highly recommended. Once cool, Mix together the sesame oil, honey, chopped ginger. Season with salt and pepper. Garnish with the spring onion leaves.

Either drizzle this over the wings or dip the wings into it. It tastes great every which way you want.

Hostel Chicken

A young student on a group I follow in Facebook had a very interesting dilemma. He likes to eat chicken but cooking in the hostel, where he stays is frowned upon. So he boils the chicken. That is a good but very boring thing to do day after day.

So I decided to help him break the rules and enjoy breaking them as well.

You Need:

  • One boneless chicken breast, cut into small pieces.
  • Two small carrots, cut into small pieces.
  • Three large green chilies (Mirchi Bajji), finely diced.
  • One medium potato, cut into half a centimeter thick rings.
  • Butter
  • Pepper powder
  • Two medium  sized Ramekins

Combine butter, chicken, carrots, chilies, salt and pepper. Butter the Ramekin. Create a base with potatoes. Pack in the chicken mix. Cover with potatoes. Use cling film to close the top. Note cling film should only over cover the top and under no circumstance touch the base of the ramekin.

Place ramekins in a large pan. Fill water till 1/2 cm less than the top of the ramekin. Cook covered. Bring to a boil on high heat. Reduce heat to the lowest setting and let it simmer for about 20 mins. Switch off and let the ramekins cool before removing.

Enjoy the flavor packed chicken dish with your neighbors none the wiser.

Brown Rice Pilaf

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You need:

  • 1 Cup (200 ml) brown rice, washed and soaked for about 30 mins.
  • 300 gms of boneless chicken breast, cut into small pieces.
  • 300 gms of pumpkin, cut into small pieces.
  • 2 tablespoons of garlic paste.
  • 2 teaspoons of red chilly powder.
  • A big bunch of coriander.

While the brown rice is soaking in water, rub garlic paste and red chilly powder on the chicken and let it marinate as well.

Heat any flavorful oil like coconut oil. Saute the chicken till its almost cooked. This will not take more than 6-7 mins. Remove and keep aside.

In the oil that has picked up a lot of amazing flavors from the chicken, roast the brown rice. As it dries up add the pumpkin pieces. Meanwhile start boiling 2 cups of water. When the water has reached the boiling point, add the chicken to the rice and wash it down with the hot water. Mix well. Season with salt.

Divide the coriander into two parts. The stems and some leaves on one side and the remaining leaves into another. Add the finely chopped stems and pressure cook. Two whistles on high and then let it simmer on low for at least 20 mins.

When the pressure has dissipated, add the chopped coriander leaves.

 

Protein Overload : Green Beans and Chicken

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Are proteins from vegetarian or animal sources better. The answer is, cook them both together.

This is a super quick recipe but it depends on the stringiness of the beans. If you checked before you bought them, then this recipe should take no more than 15 mins of total work.

You need:

  • Two chicken legs and thighs with deep slits on them.
  • Half a kilo of beans cut into one cm long pieces.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric.
  • 2 teaspoons of ginger-garlic paste.

Heat oil. Fry the ginger garlic paste in it for a minute. Add the turmeric and red chilly powder. Mix well. In a minute of two the oil will separate. Add the coriander powder and it will become a thick paste. A minute later add the chicken and coat it thoroughly with this paste. Cook for about 5-6 mins. As the chicken cooks, the masala will stick all of the base of the pan. Add beans slowly. Like a fistful at a time. Use the moisture they release to deglaze the pan. When all the beans have been added to the pan and its been almost deglazed use some water and clean the spoon into the pan. There must be a little less than a cm of water in the pan.

Cook covered on low heat for 15 mins. Open and dry it up.